Ask question asked 9 years, 1 month ago modified 9 years, 1 month ago viewed 5k times 2 i want to brine a turkey but have heard conflicting messages on how much salt to use.

Turkey brine water to salt ratio. Remove from heat and let cool completely. Keep in mind, also, that different kosher salt brands vary in. So we want 10 ounces of salt (by weight) per gallon of water.

Web how, you ask? Mix 3 gallons cold water with 1½ cups table salt; In a large stockpot, create the brine by combining 4 quarts of water with the salt, sugar, parsley, thyme, rosemary, bay leaves, crushed red pepper flakes and whole peppercorns.

One cup of table salt weighs in at 10 ounces. Web for the dry brine. This is based on table salt.

Select the percentage of brine you wish to use select your preferred water unit measurement (cups, quarts, gallons or liters) enter the amount of brine to make (water value) select your preferred salt unit measurement (grams, ounces or. For a turkey under 16 pounds, add 2 cups of water to your measurement. Transfer the turkey (uncovered) to the fridge for at least 24 hours, up to 72 hours.

Place turkey in a brining bag and/or pot with lid large enough to submerge whole turkey in brine. You have two ways to go here: Web stir in salt and brown sugar until dissolved;

Pour brine over turkey and cover with lid or plastic wrap. Also, many turkey recipes call for basting. Apply 1/2 cup of the dry brine on the turkey's back, 1/2 cup on the legs, and 1 cup on the breast.